Biscoff Brownies!
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Super chocolatey chocolate chip brownies swirled with Biscoff cookie butter spread making the BEST Biscoff brownies EVER!
Biscoff bakes
Cookie butter (Aka Biscoff) is a delightful treat, that is so seriously addictive if you like it I wonder whats actually in it some times – how can something be THAT good?! However, if you’re not a fan, thats not a problem, there are plenty of other flavours and spreads out there that you can use instead.
My blog has been taken over by biscoff with bakes such as my biscoff cheesecake, my biscoff cupcakes, even my biscoff stuffed cookies and I genuinely am just so utterly in love with it. It’s a delicious caramelised biscuit flavour that just marries so well into other bakes.
Brownies
The other day I saw a glorious post about cookie butter brownies – and my god did this make me crave some. I seriously had to have a go at it with one of my own brownie recipes and it did not disappoint.
Brownies, as you may have already read on my blog, are one of my favourite things to eat & bake. They are chocolatey, gooey, fudgey, and perfect (especially when you warm them up in the microwave and add a dollop of ice-cream!).
I have had quite a few recipes that have been a brownie related success now such as my Terry’s chocolate orange brownies, and my millionaires brownies, and these beauties will be no different. Honestly? They’ve been mentioned to be the best bake I have ever made by my taste testers.
The brownie recipe I use in this recipe is the same recipe that I use in my triple chocolate brownies as they worked so well being swirled with another flavour that it seemed appropriate to use it again. Just add in a rather insane amount of Biscoff spread and Biscoff biscuits and you have a winner.
Brownie Batter
The brownie batter itself is so easy, and just like all of my other brownies on this blog.
- Chocolate – for the base of a brownie mix, I always use dark chocolate. I like 70%+ in cocoa content because it’s more consistent in the baking and creates a better base for the mixture.
- Butter – you can use either baking spread or actual butter for a brownie mixture
- Eggs – I use 4 medium eggs in total. Three large should also be fine.
- Sugar – caster sugar, light brown soft sugar, golden caster sugar etc… they all work well.
- Flour – plain flour is the best for this, you want to avoid using any raising agent otherwise you’ll get an odd cake texture.
- Cocoa powder – I use a strong cocoa powder for the best flavour
- Chocolate chips – I went for milk chocolate, but you can use any
Biscoff spread & biscuits
You can use either the smooth biscoff spread, or the crunchy version, but they both work in the same way; this is a general rule of personal preference and also what the shop may have in stock. I also add in some biscoff biscuits as I want to really maximise the flavour as much as possible here.
I tend to melt the biscoff spread down slightly in the microwave just to make it easier to swirl into the brownies, and when I do swirl it in it’s only ever so slightly to make sure that you get some thick pockets of the spread throughout. The biscuits are optional as they do inevitably become softer after baking, but I’m here for the flavour.
Chocolate
With some chocolate chips of your choice (I tend to use milk chocolate) you make sure you still get some melted chocolatey bits in each Brownie – but the Biscoff definitely takes centre stage here. Look at the little pockets of Biscoff in each brownie… HEAVEN IN A BITE!
Seriously though… Biscoff + brownies = YESYESYES.
Tips & Tricks
- These will last for 4-5+ days at room temperature or in the fridge
- You can freeze these brownies for 3+ months
- Smooth or crunchy biscoff spread works well
- You can swap the spread for other spreads such as Nutella, or even peanut butter
- I use this 9″ square tin in my brownie recipes
Biscoff Brownies!
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs (or 3 large)
- 275 g sugar (caster or light brown)
- 90 g plain flour
- 35 g cocoa powder
- 200 g chocolate chips
- 150 g biscoff biscuits (chopped)
- 200 g biscoff spread
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9" square tin with parchment paper.
- Melt the dark chocolate with the butter and leave to cools lightly whilst you make the rest of the brownies
- Whisk together the eggs and sugar until really thick and mousse like - it will double in volume, be a lot paler, and leave a trail for a couple of seconds before disappearing when done
- Fold the chocolate/butter mix into the eggs/sugar mix carefully - don't deflate the eggs by being careless!
- Add in the plain flour and cocoa powder, and fold that in as well.
- Add in the chocolate chips and Biscoff biscuits, fold through, and pour into the tin.
- Using two teaspoons, spoon dollops of Biscoff spread onto the top of the brownies - I do about 15 or so dollops!
- Bake the brownies in the oven for 25-30+ minutes, until there is a small wobble in the middle of the tray.
- Leave the brownies to cool fully in the tin and then set them in the fridge for a couple of hours to firm up
Notes
- These will last for 4-5+ days at room temperature or in the fridge
- You can freeze these brownies for 3+ months
- Smooth or crunchy biscoff spread works well
- You can swap the spread for other spreads such as Nutella, or even peanut butter
- I use this 9" square tin in my brownie recipes
Enjoy!!
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J x
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Hi Jane,
How long should I be whisking for? I’m using an electric hand whisk. It’s not very moussey. I used 4 medium eggs, it seems very liquidy…
Thanks!
Clare
It really depends – electric whisks vary so much, but it needs to double in volume and leave a trail for a couple of seconds x
Love all of your recipes, but this one is definitely my favorite!!
Hi Jane,
What are your thoughts on if i make your triple chocolate brownie recipe, cool and set etc. and then just spreading biscoff spread on top instead of baking it in, so it is like a frosting? I want to try this but i don’t know if it would be an odd thing to do?
Thank you : )
You can do! As long as you don’t melt the biscoff down, it should be fine as it’s thick!
Hey I absolutely love the recipe. But I want to gift it to a friend who does not eat eggs. So can eggs be replaced with anything in this recipe?
I would follow my vegan brownie recipe and add biscoff to that!
Amazing brownies! So delicious and easy to make!
Thank you!! x
Hi Jane can I use self raising flour instead ??
Yes, it can just eeeever so slightly change the texture x
Hi Jane!
Loving everything you do!! Just wondering, with this recipe, do you just dollop the biscoff spread on the top and pop in the oven? Or do you swirl the spread into the brownie mixture?
Thanks!
Jo
You can dollop or swirl, or a bit of both – I usually do a bit of both personally! Xx
Hi! Should you bake with chopped biscuits on top after doing the dollops of biscoff? I’ve made these twice now, I noticed it doesn’t say to do this but the video shows to put biscuits on top before putting in the oven
Your recipes are amazing we’ve baked toblerone, Terrys choc orange, mars bar, biscoff and malteser brownies this year! And the rolo tart xx
Yes so the biscuits is completely optional, I just did it that time in the video because I fancied it!! xx
Hello Jane love your brownie recipes. I was wondering if they can be frozen. If so how would you advice. Thank you 😊
Yes they definitely can!! x
Hi Jane
I’m having trouble finding biscoff biscuits but really want to make these brownies. Could I leave the biscuits out and if I did would the rest of the recipe remain unchanged?
Thanks
Yes that would be fine! X
If u love near a Poundland shop, they sell them 😊
Hi I tried out your recipe! Everything was great the colour, texture, gooeyness all except the fact that it’s way too sweet ESP after you add the lotus Biscoff spread, and chocolate chips into the mixture. So I think maybe you should mention that on the recipe for those who don’t like ultra sweet desserts to reduce the sugar quantity by at least 20%.
Unfortunately, I won’t write on recipes somethings like that as everyone’s tastes are different – I don’t find this one that sweet at all. Sorry! Also, if you reduce the sugar, you can change how the bake works because of the chemistry but that’s your own decision x
Hey, amazing recipe, can this be made in a Biscoff cookie bar version?
It’s on my list to do!
I only have an 8×8 tin. How long should I bake it for if I use the same quantity of mixture?
The baking time will increase, not 100% sure how long – but the volume is deeper so probably at least 5-10 minutes!
This was super delicious! Reduced the sugar to 240 grams, but it was still a tad too sweet for me.
Is it okay to leave out the milk chocolate chips?
Oh yes definitely – it just makes it more chocolatey is all!
Hi. For 6 x 6 inch pan, how do I reduce the ingredients in the recipe ?
6″ square is about 0.4x the recipe, so a bit under half the recipe! x